What you’ll Need
1
Use a prepackaged bag of fresh Ravioli of your choice, cook to package directions.
At the same time pasta cooks heat a jar of Heritage Tomato Soup
Pour the soup over the pasta and garnish with Parmesan cheese and a sprig of fresh basil
What You’ll Need
1
Blend till smooth in a blender or food processor
You can make this ahead and keep in the refrigerator for up to a week
2
Shake well before using
3
Double if you need more
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What You’ll Need
1
Add pasta and simmer soup on low to medium heat for 15-20 minutes or until the pasta is tender.
Garnish with grated parmesan cheese
Easy product recipe.
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What You’ll Need
1
Place soup on medium to low heat and simmer
2
Cook the pasta according to package directions
3
Drain pasta and pour soup over top
4Top with grated parmesan cheese and garnish with fresh parsley
*OPTIONAL* ground some black pepper on to it as well
Video How to Cook Mushroom Chili Lasagna with The Gourmet Farm Girl!
1
Take 8-10 red chillies and grind them in fine powder.
2
Mix chilli powder with 1 tsp vegetable oil and add salt to it.
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For the crust
For the fudge
The rest of it
The crust
1
Put all the graham crackers into a food processor and pulse until blended
Then mix the graham cracker and butter together
Then press int0 a 9×9 spring form pan
Then place in freezer for 15- 20 min
Adding the ice cream
2
Once your base has set in the freezer take it back out and place a layer of coffee ice cream on top and return the pan to the freezer to set
The fudge
3
Melt the butter, evaporated milk, chocolate chips, powdered sugar, into a medium saucepan pan over medium heat
Whisk to blend everything together to start them stir with a wooden spoon until smoke and thick, this should take 8-10 min (or until the sauce coats the the spoon
Then remove from the heat and add the vanilla extract and hazelnut extract
Set aside to cool or place in another container and set in the fridge till cool
Putting it all together
4
Bring back out your spring form pan and your now cool fudge sauce
Pour the fudge sauce on to the layer of ice cream and spread till the ice cream layer is completely covered
Now chop half of your pecans and sprinkle onto the fudge layer
Lastly spread the whipped cream ontop and decorate with the rest of your pecans
And let freeze for an hour or more and then you’re ready to eat!
Before serving; remove spring form pan, slice and dust the top with coco powder and you’re ready to eat.
This will keep up to one week in the freezer
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What You’ll Need
1
Add cold water to a 1 gallon glass jug and place the tea bags, sugar and half of the mint leaves to the container and brew in the sunlight for 5-6 hours; while tea is brewing place the berries in freezer to freeze
2
Remove teabags and mint; place in the refrigerator and chill
3
When ready to serve; add the frozen berries, vodka, and half of the lemon (sliced) and a few more sprigs of fresh mint
4
Adjust the sweetness by placing sugar bowl or Splenda pkt’s on serving tray along with the other half of the lemon slices and fresh mint. You can adjust the vodka too, or leave out it is still very tasty and refreshing!
CHEERS!
This is a very refreshing summer time drink. Great when entertaining family and friends…I hope you ENJOY!
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Cuisine
What You’ll Need
1
In a large stock pot over medium low heat brown the bacon, remove the bacon and fat, reserving 2-3 tablespoon of fat in the pot, set bacon aside. Increase heat to medium; add the celery, onions and carrots, cook for 8-10 minutes till tender
2
Add some of the seasoning reserving some for later. Add the chicken stock and bay leaves, Reduce heat and simmer for 20-30 minutes
3
Cook chicken pieces in a medium size skillet sprinkling some of the seasoning over the meat.
When chicken is cooked through, 15-20 minutes add to the stock pot along with the potatoes, corn and zucchini. Add remaining seasonings, simmer on medium to low heat for an additional 30-40 minutes.
4
Add the half-n-half, return the bacon to the pot. Whisk together the cornstarch and cold water and gently stir into the pot to thicken and cook for 5-6 minutes. Simmer until ready to serve stirring occasionally.
Remove bay leaves before serving
5
Garnish with fresh chopped chives
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Video – How to Cook Cheesy Meatballs with The Gourmet Farm Girl!
To Start
What You’ll Need
1
Heat on low the Hot Dog Sauce; set aside
2
In a large mixing bowl combine all of the above including the breadcrumb and milk mixture
Don’t mix in the cheese to this
3
Using a 1 ½ inch scoop, place meat mixture in palm of hand and place a couple chunks of cheese in the center. Roll into a ball and place into the muffin tin.
4
Bake in the oven for 25-30 minutes. Remove pan from the oven and with a large spoon turn each meat ball over to expose the bottoms. Return to the oven for an additional 5 minutes to brown the bottoms.
5
Remove from the oven and turn each meatball right side up and top with a parsley leaf and place a pick in it. Place on serving plate along with the Hot Dog Sauce for dipping.
To Start
What You’ll need
1
Cut the pork loin open and make cuts throughout the loin making sure not to cut all the way through. Finish with a meat pounder to flatten and tenderize.
2
Cover with about 1 Tablespoon of pork seasoning and set aside
3
Melt half of the butter in skillet and sauté 2 cups of the cabbage over medium heat with some of the pork seasoning sprinkled over. Remove when cabbage is slightly charred and tender about 10-12 minutes
4
While the cabbage cooks, cover the loin with half of the cheese and layer with cilantro
5
When the cabbage is done, pour the cabbage over the loin and cover with additional cheese.
6Roll the loin tucking the cabbage mixture in. Place seam side down on a baking sheet Bake for 30-40 minutes till the juices run clear.7
Sauté the reaming cup of cabbage while the loin cooks and pour over the pork when removed from the oven. Rest the pork for 5-7 minutes before slicing.
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